• 4servings
  • 165minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, E
MineralsNatrium, Manganese, Silicon, Iron, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 medium red beets, roasted, skin removed and juiced

  2. 3/4 cup canola oil

  3. 3 tablespoons champagne vinegar

  4. Salt and freshly ground white pepper

  5. Place the beet juice in a small nonreactive saucepan over high heat and reduce to 3 tablespoons. Strain through a fine strainer into nonreactive bowl and let cool. When cool, slowly whisk in the canola oil until emulsified.

  6. Whisk together the vinegar and 1/4 teaspoon of salt in a small bowl. Slowly whisk in the beet oil until emulsified. Season with pepper and more salt if needed.

Instructions Jump to Ingredients ↑

  1. Assembly:

  2. Sauteed Lobster in White Truffle Butter Toasted White Corn Pancakes Finely chopped chives Roasted Baby Beets, quartered Beet Vinaigrette Chervil leaves White Truffle Butter Shaved white truffle Heat 3 tablespoons of the truffle butter in a medium saute pan over low heat. Add the 1/2 of the cooked lobster meat and cook for 30 seconds or until just warmed through and season with salt and pepper to taste. Repeat with the remaining lobster. Place 1 of the warm pancakes on each dish, top each pancake with some of the warmed lobster meat and sprinkle with the chives. Repeat, layering, for a total of four layers, top with the remaining 4 pancakes .

  3. Place the assorted beets around the pancake and drizzle the beets with the beet vinaigrette and chervil leaves. Top with a dollop of the truffle butter and shaved truffles. Serve immediately.


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